Get ready to elevate your fall baking game with our delectable chocolate flavored Pumpkin Cake Pops recipe. As the leaves turn shades of fiery red and golden yellow, it’s time to embrace the cozy delights of autumn.
Shaped like adorable little pumpkins, our cake pops are not only irresistibly cute but also incredibly tasty. Whether you’re planning a festive Halloween gathering, a Thanksgiving dessert table, or simply want to savor the essence of fall, these chocolate pumpkin-shaped cake pops are a delightful treat that will enchant both young and old.
Follow our cake pop making tutorial to impress all your friends with your cake pop making skills!
Pumpkin Cake Pops Tutorial
Equipment List
- Medium Sauce Pan
- Measuring Cups and Spoons
- Whisk
- Mason Jar (for storage)
- Pumpkin Silicon Molds
- Xacto Knife
- Popsicle Sticks
- Piping Bag (optional)
Ingredients
- 1 box chocolate cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 2 cups orange candy melts
- 1 Tablespoon coconut oil or paramount crystals
- Black buttercream (optional)
Instructions
Add cake mix, oil, water and eggs to a stand mixer. Mix and bake according to package instructions. It doesn’t matter what kind of pan you use because we’re going to destruct it!
After the cake is done, crumble the cake into the bowl of your stand mixer and use the paddle attachment to mix the hot cake on medium speed until a dough forms. Set aside.
Melt the candy melts with the coconut oil, this helps thin it out but allows it to still set. Melt in increments of 30 sec, stirring in between each time
Cut the silicon mold and then create a slit large enough for the popsicle sticks, with the xacto knife like the example above. Make a slit in each mold and then remove the sticks.
Add in the orange melted chocolate, making sure to coat the sides well.
Slide the sticks back into the slits and then freeze for 10 minutes.
Press the cake pop dough into the molds on top of the frozen orange chocolate. Leave enough space on the inside to add chocolate to the back (top of the mold). Add additional chocolate to cover the back of the cake pop.
Freeze your cake pops for an additional 10-15 minutes.
Carefully pull the sides of the silicon mold outward to release the cake pop and push the stick up through the slit.
If your cake pops are not fully covered, add melted chocolate to the exposed cake pop dough areas with a knife as shown above.
Add black chocolate or black buttercream to the eyes, nose and mouth (or leave as is). You can do this using a piping bag or buy decorator frosting already in a piping bag.
Let set, serve and enjoy!
Pumpkin Cake Pops
Whip up these fun and delicious Halloween Pumpkin Cake Pops for your next Halloween party!
Ingredients
Equipment Needed
- Medium Sauce Pan
- Measuring Cups and Spoons
- Whisk
- Mason Jar (for storage)
- Pumpkin Silicon Molds
- Xacto Knife
- Popsicle Sticks
Ingredients
- 1 box chocolate cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 2 cups orange candy melts
- 1 Tablespoon coconut oil or paramount crystals
- Black buttercream (optional)
Instructions
- Add cake mix, oil, water and eggs to a stand mixer. Mix and bake according to package instructions. It doesn't matter what kind of pan you use because we're going to destruct it!
- After the cake is done, crumble the cake into the bowl of your stand mixer and use the paddle attachment to mix the hot cake on medium speed until a dough forms. Set aside.
- Melt the candy melts with the coconut oil, this helps thin it out but allows it to still set. Melt in increments of 30 sec, stirring in between each time
- Cut the silicon mold and then create a slit large enough for the popsicle sticks, with the xacto knife like the example above. Make a slit in each mold and then remove the sticks.
- Add in the orange melted chocolate, making sure to coat the sides well.
- Slide the sticks back into the slits and then freeze for 10 minutes.
- Press the cake pop dough into the molds on top of the frozen orange chocolate. Leave enough space on the inside to add chocolate to the back (top of the mold). Add additional chocolate to cover the back of the cake pop.
- Freeze your cake pops for an additional 10-15 minutes.
- Carefully pull the sides of the silicon mold outward to release the cake pop and push the stick up through the slit.
- If your cake pops are not fully covered, add melted chocolate to the exposed cake pop dough areas with a knife as shown in the blog post.
- Add black chocolate or black buttercream to the eyes, nose and mouth (or leave as is). You can do this using a piping bag or buy decorator frosting already in a piping bag. Use black or white chocolate melts to make spider webs and other addons to make your pumpkins spooktacular!
- Let set, serve and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 131Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 86mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 2g
Nutrition info included as a guide. No guarantees are made that the information is accurate.
More Halloween Fun
Looking for more awesome Halloween content? Check out our 19 Not so Scary Halloween Treat Ideas, DIY Halloween Trick or Treat Bags, Fun & Free Halloween Printables! and tips for throwing a Spooktacular Halloween Party. Enjoy!
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